Give Boring Asparagus An Instant Upgrade With The Deli Meat In Your Fridge - Tasting Table

"Prosciutto's allure lies in its ability to be both impactful and subtle, and its signature saltiness will make you forget, for a second, that you are also eating asparagus. Only a moment later does it reveal the earthy intensity underneath, now much more pleasant thanks to the prosciutto's captivating depth. Lingering behind in the aftertaste are sweet nuances of the cooked veggie and the cold meat's own buttery fat, slowly seeping onto your taste buds."

"On its own, asparagus is not exactly the belle of the plate. It is grassy and earthy, a little bit bitter, sometimes even bordering on pungent - not always the first thing one's palate might gravitate toward. That is why you often find it paired with a million different things, from creamy hollandaise sauce and generous heaps of parmesan cheese, stretching all the way to that pack of prosciutto already sitting in your fridge."

Asparagus has a grassy, earthy, sometimes bitter or pungent flavor that benefits from complementary ingredients. Prosciutto adds saltiness, buttery fat, and subtle cured-meat depth that balances and enhances asparagus' earthiness and sweet cooked nuances. Tender-crisp asparagus wrapped in silky, chewy prosciutto creates a contrast of textures and layered flavors with lingering aftertaste. Preparation options include oven roasting at 400 degrees Fahrenheit for about ten minutes, or about twenty minutes if wrapped in phyllo or puff pastry. Grilling over charcoal imparts a smoky undertone and takes roughly three to five minutes per side. Serve when stalks are vibrant green and tender.

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